Stuffed Cabbage

By commercecook

Ingredients

• Cabbage Rolls:
• 1 large head of green cabbage, about 2 pounds
• 2 pounds ground beef
• 1 pound ground pork (optional) I used pork
• 2 eggs, beaten
• 2 garlic cloves, minced
• 1 medium onion, grated
• 2 teaspoons salt
• 1/2 cup rice (I used brown rice) and cooked it before adding to meat
• Tomato Sauce
• 2 tablespoons butter or vegetable oil
• 1 clove garlic, minced
• 1 medium onion, chopped medium
• 2 15 ounce cans tomato sauce
• juice of one lemon
• 1/3 cup brown sugar (more if you like it sweeter)
• salt and pepper to taste

Details

Servings 16

Preparation

Step 1

1. Fill a large pot with water and bring to a boil. When the water comes to a boil, fill a large bowl with ice water. Cut out as much of the core as you can. Drop the whole cored head into the boiling water for 3 to 4 minutes. Once the leaves are separate and pliable, immediatly removed and drop into the ice wwater. Once cool, remove the leaves and pat dry.
2. Mix the ground meats, onion, eggs, garlic, salt and pepper and rice. Form cylinder shaped pieces of meat. Place a cylinder near the bottom of the cabbage leaf, and roll like an eggroll. Place them. seam side down on a tray. Cover and refrigerate until ready to use. (If your sauce is ready, you don't have to do that.
3. Over mediumheat, melt the butter in a heavy nnreactive saucepan. Saute the chopped onion until soft and golden. Add the garlic and saute for 2 more minutes. Add the tomato sauce, lemon juice, brown sugar, salt and pepper. Stir to combine. Increase the heat until it comes to a boil, then lower the heat and simmr for 5 minutes.
4. Line the bottom of the 9x13 pan with a layer of sauce. Place cabbage rollls, seam side down, on top of the sauce. Pour the remaining sauce on top of the rolls. Bake for 2 hours in a preheated 350 degree oven. Be sure to put something under the pan as it may overflow.